Peppered Pork Roast

Name: Peppered Pork Roast
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams lean boneless pork loin roast; 2 Tbsps all-purpose flour; 237 milliliters nonfat sour cream; 2 teaspoons mixed peppercorns, crushed and divided; 1 teaspoons salt; 118 milliliters water

You can never have too many main course recipes, so give Peppered Pork Roast a try. This recipe serves 8. One serving contains 180 calories, 27g of protein, and 5g of fat. If you have peppercorns, flour, nonfat cream, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 25 minutes.

Instructions

Trim fat from roast.

Combine 1 1/4 teaspoons crushed peppercorns and salt; rub over surface of roast.

Ingredients you will need

Peppercorns

Salt

Dry Seasoning Rub

Coat a nonstick skillet with cooking spray; place over medium heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add roast, and cook until browned on all sides, turning occasionally.

Transfer roast to a 4-quart electric slow cooker.

Equipment you will use

Slow Cooker

Add water to skillet; bring to a boil. Deglaze skillet by scraping particles that cling to bottom.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Pour water mixture over roast. Cover and cook on high setting 3 hours or until roast is tender.

Ingredients you will need

Water

Remove roast from cooker; set aside, and keep warm.

Pour pan juices from cooker into a small saucepan; skim fat from juices. Bring juices to a boil.

Equipment you will use

Sauce Pan

Frying Pan

Combine sour cream and flour; add to saucepan, stirring constantly. Cook over medium-low heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/4 teaspoon crushed peppercorns.

Ingredients you will need

Peppercorns

Sour Cream